The word “fond” is French for “bottom” or “base.” In cooking, the term refers to the browned and caramelized bits of meat stuck to the bottom of a skillet after cooking/searing. It serves as the base for many pan sauces. After the meat is removed and the excess fat is poured off, garlic or herbs are cooked in with the fond and a liquid such as stock or wine is poured into the pan for deglazing.

The funny thing is, this term actually has a counterpart in Tagalog. I think it would be “tutong.” In Ilonggo, it would be “kaging!” Haha.

Want to learn how this word is pronounced? Hear it HERE!

——-

Eat My Words is an once-weekly post on The Girl With A Curl on interesting, obscure terms from the culinary world. From French stewing techniques to Middle Eastern spices, here are curious words from cooking lore to whet the mind’s appetite. Because words are yummy!

See all other Eat My Words posts HERE.