Fond

In the culinary arts, fond is a contraction of fonds de cuisine which is loosely described as "the foundation and working capital of the kitchen". It refers to a flavorful liquid that is used as foundation for other preparations, such as stocks, broths, gravies and sauces.

For the archival term, see Fonds.
For a definition of the term "fond", see the Wiktionary entry fond.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.