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.