A fish fond with gelatinous structure

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".[1] It refers to a flavorful liquid that is used as foundation for other preparations, such as stocks, broths, gravies and sauces.

References

  1. ↑ Child, Julia (2019). Mastering The Art of French Cooking (50th Anniversary ed.). Alfred A. Knopf. p. 106. ISBN 0375413405.
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