Refers to the tasty bits that stick to the bottom of the pan when brownining meat, providing the flavor foundation for sauce.
Browning meat is a crucial step in many braises, and it's a two-for one deal: In addition to a delicious, crusty exterior, you get all those tasty bits that stick to the bottom of the pan and provide the flavor foundation for your sauce. In modern chefspeak, that stuff is given the more decorous name fond. French for "core" or "base," its pronunciation is sometimes anglicized. (FOHN)
Definition from:
Bon Appetit
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