Fond

Fond refers to the residue of meat bits that clings to the bottom of a skillet when browning meats or poultry over high heat.  The fond is deeply flavored, and is especially prized in making pan gravy, or adding additional flavor to a stew.  The fond can be easily removed by using a small amount of liquid, usually broth or wine, to deglaze the pan after the last of the meat has been browned.