Fond
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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". In its native usage, fond refers to the sauce created
A fish fond with gelatinous structure
Broth
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Broth, also known as bouillon, is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a period of time. It can be eaten alone, but it is most commonly used to prepa
Fond
…after cooking. In English-speaking countries, it often refers to the bits themselves. 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…
Broth prepared from meat and vegetables
Beef broth being cooked
Soup Bowl