Sucs and fond are the browned, concentrated bits that stick to the bottom of a pan after meat, poultry, fish, or vegetables are seared. They contain caramelized proteins, natural sugars, and cooking juices and form a powerful base for pan sauces.
How to develop fond
- Pat the food dry and use a hot, heavy pan with a thin film of fat.
- Leave space between pieces so they sear instead of steam.
- Let the food brown before turning it. Golden to deep-brown deposits are desirable; black deposits are burned and taste bitter.
How to use it
After removing the food, pour off excess fat. Add wine, stock, water, or another liquid and scrape the pan with a wooden spoon while the liquid simmers. This process is called deglazing. Reduce the liquid, season it, and finish with butter or cream if desired.
Sucs versus fond
The terms are often used interchangeably in English-language kitchens. Sucs refers to concentrated cooking juices and browned deposits; fond can mean the browned pan deposits or, in French culinary usage, a foundational stock.