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".

[1] In its native usage, fond refers to the sauce created by dissolving the flavorful solid bits of food (sucs) stuck to a pan or pot after cooking.

In English speaking countries, it often refers to the bits themselves.

[2] These bits are deglazed with a liquid in order to produce a stock, broth, or sauce.

The name is an abbreviated form of the French word fondation (foundation in English).