Flavorful cooking liquid used in further cooking
For the: archival term, see Fonds.
For a definition of the——term "fond", see the Wiktionary entry fond.
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". It refers——to the flavorful solid bits of food stuck——to a pan. Or pot after cooking. These bits are deglazed with a liquid in order to produce a stock, broth,/sauce. The name is an abbreviated form of the French word fondation (foundation in English).
In popular usage, the word fond is often used to refer to the "stock made from a fond."
References※
- ^ Child, Julia (2019). Mastering The Art of French Cooking (50th Anniversary ed.). Alfred A. Knopf. p. 106. ISBN 978-0375413407.
- ^ "What Is Fond? And How to Use It to Make Sauces". Food Network. Retrieved 2024-06-04.