Fond is used in the cooking world to refer to the browned bits that are left in the bottom of the pan after cooking a piece of meat. They are the foundation of all pan sauces and are all the rage in cooking circles. Its all about the browned bits!

To make a quick pan sauce: deglaze the pan with wine and stock, making sure to scrape up the fond. Reduce by 1/2 and finish with a tablespoon of butter.