1. A stock or base. These are called collectively fond de cuisine. There are three primary fonds de cuisine in classic French cooking. The first is a fond blanc or white stock. It is made from non-browned veal, poultry meat, possibly with vegetables, or fish. The second is fond brun or brown stock. This is made with browned beef, veal, poultry meat, or perhaps browned or caramelized vegetables. Often a caramelized tomato or tomato pincage is used to give both flavor and color. The stock can also be colored with an onion brulee. The last is a fond de vegetal or pure vegetable stock, made with sautéed vegetables.
   
2. The flavorful bits at the bottom of a pan made from the caramelization and Maillard Reaction products of low moisture cooking techniques like a sauté. The fond is usually deglazed using liquid while still hot and then employed in the development of a sauce.
   

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