Definition

The caramelized bits of deliciousness stuck to the bottom of your pan after searing, essentially liquid gold waiting to be deglazed into a sauce. The stuff that separates mediocre cooks from flavor wizards.

Example Usage

Don't waste that fond—deglaze the pan with wine and make a quick pan sauce.

Origin

French, meaning 'bottom' or 'base'

Fun Fact

The Maillard reaction that creates fond is the same chemical process that makes bread crusts, grilled steaks, and roasted coffee taste amazing.

Source: French culinary technique terminology

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