Les Fonds

Les fonds, or the basic stocks, in French cuisine fall under five main categories: fonds, fumets, essences, glaces, and jus. The different types of stock are then classified by color—typically brown and white—which is determined by the ingredients, cooking time, texture, and consistency Les fonds serve as a canvas for sauces and families of soups (crèmes, veloutés, etc.), and are also used as the liquid when braising or poaching. Les fonds are primarily used as a background, thus their flavoring should be rather generic so as to not overpower the final preparation.