In cooking, "fond" refers to the browned bits of food that stick to the bottom of a pan when ingredients like meat are seared or sautéed. These bits are rich in flavor due to the Maillard reaction and can enhance dishes significantly. To utilize fond, chefs often deglaze the pan by adding liquid, such as wine or broth, and scraping up the browned bits, creating a flavorful base for sauces, soups, and gravies.