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.