Fond

Fond (French fond — “base,” “bottom”) is the culinary name for those golden-brown browned bits that stick to the bottom of a pan or pot after searing meat or vegetables. Despite their humble look, they are a true treasury of flavour.

These bits are formed as a result of the Maillard reaction — the same process that gives fried dishes their appetising crust and deep aroma. An experienced cook never throws away this “residue”: they use the technique of deglazing — pouring a little liquid (wine, broth, water) into the hot pan and, stirring, dissolving the fond, which instantly gives up all its concentrated flavour to the future sauce. It is on the basis of fond that a great many classic pan sauces are made. Understanding the value of fond is a mark of true culinary skill. (In French cuisine the same word “fond” also denotes a basic stock.)