Throughout our web site, recipes and newsletter we often use special terms from many languages that pertain directly to cooking. As they come up and need a more detailed explanation we'll be expanding our dictionary of special cooking terms.
Fond is the French word for stock or bottom. We used the word fond in our October newsletter in the article on Calphalon frying pans. Fond describes the concentrated juices, drippings and bits of food that are left in pans after the foods have been roasted or sautéed. Fond is used to flavour your sauce and is made directly in the pan in which the food was cooked.