Sucs and fond are the browned, concentrated bits that stick to the bottom of a pan after meat, poultry, fish, or vegetables are seared. These browned deposits and concentrated cooking juices form a flavorful 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.
Build the same browning skills with the sautéing guide and pan-frying guide, then learn how sauce thickeners change texture.
For the next step, learn what reducing au sec means, choose between stock and broth, or practice the sequence in the sauté station lesson.
Return to Glossary & Culinary Notes
Practice browning and deglazing with a complete dish
Use the complete free Chicken Piccata recipe to connect pan cooking with a finished sauce. Then review reducing a liquid au sec and setting up a sauté station.
For more practice, explore the Pan Sauces collection. Complete protected lessons and member recipes require membership.