What Does The French Word "Fond" Mean In English?

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What Does The French Word "Fond" Mean In English?

4 Answers

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Answer 1

The French word "fond" can literally be translated to the word bottom in English. However the sense that the word is usually used in is to refer to something as coming from within or a deeper emotion, something from ones heart. In the phrase "sans fond" or without bottom it can be used to mean shallow or without any heart. In the phrase "le fond de ma pensee" it means what I really think. When used in the phrase "fond de teint" it means foundation, the phrase "à fond" it means thoroughly.

Further the phrase "se donner à fond" it means to give ones all. "fond de" simply means deep down or at heart and "dans le fond" means basically. Thus after seeing all these words and phrases it can be seen that the word "fond" refers to a deeper meaning related to the heart, the soul or the bottom or basic essence of something.

Answer 2

Affectionate: Having or displaying warmth or affection; "affectionate children"; "a fond embrace"; "fond of his nephew"; "a tender glance"; "a ...
Adoring: Extravagantly or foolishly loving and indulgent; "adoring grandparents"; "deceiving her preoccupied and doting husband with a young captain"; "hopelessly spoiled by a fond mother"
fond(p): (followed by `of' or `to') having a strong preference or liking for; "fond of chocolate"; "partial to horror movies"
absurd or silly because unlikely; "fond hopes of becoming President"; "fond fancies"

Answer 3

The word fond is used in French to refer to the tiny pieces of meat which have been caramelised and are hence brown in colour. These bits of meat are stuck to the bottom of a skillet after a piece of meat has been cooked. The fond is the base of many classic pan sauces.

A pan sauce is defined as a sauce that is usually prepared as an accompaniment for meats that have been sautéed. It is made by cooking the meat at a high temperature in a skillet, removing it once it is cooked, removing the excess fat, deglazing the pan with a liquid and then incorporating the browned pieces that remain at the bottom of the pan. The pan is deglazed with liquids such as broth, wine or fruit juice.

A dab of butter is added to the fond of the meat, and the fond is then garnished with such aromatic ingredients as garlic, shallots or herbs, which are also sautéed for a short while.