{
  "key": "Fond",
  "value": "The browned residue left stuck to the pan after searing meat or vegetables — concentrated, savoury, and the starting point of a pan sauce. Deglazing is what dissolves it back into the dish. Brown fond is flavour worth chasing; black, acrid fond is burnt and will turn the sauce bitter, so drop the heat if it darkens faster than it browns."
}