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A french term for stock. The three primary fonds are:
Fond blanc, white stock, made from veal and poultry meat and bones and vegetables.
Fond brun, brown stock, made with browned beef, veal and poultry meat and bones and vegetables.
Fond de vegetal, vegetable stock, made with butter-sauteed vegetables.
Ethnicity: French Ingredient
Season: available year-round
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