Fond

In the culinary arts, fond is a contraction of the French fonds de cuisine, loosely described as the foundation and working capital of the kitchen. In its original sense fond refers to the sauce created by dissolving the flavorful solid bits of food, called sucs, that stick to a pan or pot after cooking, and in English speaking kitchens the term is often used for the bits themselves. These browned bits are deglazed with a liquid to produce a stock, broth or sauce, and the name is an abbreviated form of the French word fondation. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/