Fond of Fronds

Fond

In the culinary arts, fond is a contraction of fonds de cuisine which is loosely described as "the foundation and working capital of the kitchen". In its native usage, fond refers to the sauce created by dissolving the flavorful solid bits of food (sucs) stuck to a pan or pot after cooking. In English-speaking countries, it often refers to the bits themselves. These bits are deglazed with a liquid in order to produce a stock, broth, or sauce. The name is an abbreviated form of the French word fondation.

Frond

A frond is a large, divided leaf. In both common usage and botanical nomenclature, the leaves of ferns are referred to as fronds and some botanists restrict the term to this group. Other botanists allow the term frond to also apply to the large leaves of cycads, as well as palms (Arecaceae) and various other flowering plants, such as mimosa or sumac. "Frond" is commonly used to identify a large, compound leaf, but if the term is used botanically to refer to the leaves of ferns and algae it may be applied to smaller and undivided leaves. Whatever the term frond can also refer to structures or organisms of ediacaran lifeforms called Frondomorphs, which may be related to primitive animals.

fond

Adjective

1. Having a liking or affection (for). .mw-parser-output .object-usage-tag{font-style:italic}.mw-parser-output .deprecated{color:var(--wikt-palette-grey-lime-8,olivedrab)}[ with of]
2. Affectionate.

Verb

1. To have a foolish affection for, to be fond of.
2. To caress; to fondle.

fronds

Noun

1. plural of frond