Talk:Fond

The information in this article is incorrect. Ref. The Professional Chef The Culinary Institute of America, 8th ed., 2006, John Wiley & Sons, Inc., Hoboken, New Jersey, p. 160: "If the sauteus is too large, however, the fond (carmelized drppings from the meat) could scorch. (emphasis sic) --FBelden (talk) 18:18, 21 April 2010 (UTC)

Should this not be merged with https://en.wikipedia.org/wiki/Stock_(food) ? — Preceding unsigned comment added by 2001:4DD7:3F68:0:4C4B:8E63:DBF0:15BF (talk) 17:26, 18 September 2022 (UTC)