In cooking, fond (French "base") refers to the browned and caramelized bits of meat stuck to the bottom of a skillet after cooking a piece of meat. The fond's the base of many classic pan sauces. Fonds de cuisine are the slow-simmered stocks that're basic to cooking. After it's finished cooking, the cut of meat's removed from the pan and excess fat's poured off. Typically, aromatics such as garlic, shallots, or herbs are sautéed briefly, after which a liquid such as broth, wine, or fruit ju… (More on Fond)