{{short description|Flavorful cooking liquid used in further cooking}} {{hatnote group| {{about||the archival term|Fonds}} {{See Wiktionary}} }} thumb|right|A fish fond with gelatinous structure In the culinary arts, '''fond''' is a contraction of ''fonds de cuisine'' which is loosely described as "the foundation and working capital of the kitchen".<ref>{{cite book |last1=Child |first1=Julia |title=Mastering The Art of French Cooking |date=2019 |publisher=Alfred A. Knopf |isbn=978-0375413407 |page=106 |edition=50th Anniversary}}</ref> In its native usage, '''fond''' refers to the sauce created by dissolving the flavorful solid bits of food (''sucs'') stuck to a pan or pot after cooking. In English-speaking countries, it often refers to the bits themselves.<ref>{{Cite web |title=What Is Fond? And How to Use It to Make Sauces |url=https://www.foodnetwork.com/how-to/packages/food-network-essentials/fond |access-date=2024-06-04 |website=Food Network |language=en}}</ref> These bits are deglazed with a liquid in order to produce a stock, broth, or sauce. The name is an abbreviated form of the French word ''fondation'' (foundation in English).
==References== {{reflist}} Category:Sauces Category:Cooking techniques Category:Culinary terminology
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