{"id":223269,"date":"2023-05-10T05:08:03","date_gmt":"2023-05-10T05:08:03","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/glossary\/?p=223269"},"modified":"2023-05-10T05:08:03","modified_gmt":"2023-05-10T05:08:03","slug":"fumet","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/glossary\/fumet\/","title":{"rendered":"Fumet"},"content":{"rendered":"

A “fond” is a French term that refers to a liquid substance utilized to enhance the flavor and texture of soups and sauces. This substance is produced by cooking fish, meat, game, or vegetables in stock or wine. It can be utilized as a cooking stock, or after significant reduction, it can be utilized as a flavor enhancer.<\/p>\n

\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

A “fond” is a French term that refers to a liquid substance utilized to enhance the flavor and texture of soups and sauces. This substance is produced by cooking fish, meat, game, or vegetables in stock or wine. It can be utilized as a cooking stock, or after significant reduction, it can be utilized as […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-223269","post","type-post","status-publish","format-standard","hentry","category-f"],"yoast_head":"\nFumet - Definition of Fumet<\/title>\n<meta name=\"description\" content=\"A "fond" is a French term that refers to a liquid substance utilized to enhance the flavor and texture of soups and sauces. This substance is produced by cooking fish, meat, game, or vegetables in stock or wine. It can be utilized as a cooking stock, or after significant reduction, it can be utilized as a flavor enhancer.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.healthbenefitstimes.com\/glossary\/fumet\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fumet - Definition of Fumet\" \/>\n<meta property=\"og:description\" content=\"A "fond" is a French term that refers to a liquid substance utilized to enhance the flavor and texture of soups and sauces. This substance is produced by cooking fish, meat, game, or vegetables in stock or wine. It can be utilized as a cooking stock, or after significant reduction, it can be utilized as a flavor enhancer.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.healthbenefitstimes.com\/glossary\/fumet\/\" \/>\n<meta property=\"og:site_name\" content=\"Glossary\" \/>\n<meta property=\"article:published_time\" content=\"2023-05-10T05:08:03+00:00\" \/>\n<meta name=\"author\" content=\"Glossary\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Glossary\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.healthbenefitstimes.com\/glossary\/fumet\/\",\"url\":\"https:\/\/www.healthbenefitstimes.com\/glossary\/fumet\/\",\"name\":\"Fumet - Definition of Fumet\",\"isPartOf\":{\"@id\":\"https:\/\/www.healthbenefitstimes.com\/glossary\/#website\"},\"datePublished\":\"2023-05-10T05:08:03+00:00\",\"dateModified\":\"2023-05-10T05:08:03+00:00\",\"author\":{\"@id\":\"https:\/\/www.healthbenefitstimes.com\/glossary\/#\/schema\/person\/ccfef987a4882e6356ae6d77d33e74c5\"},\"description\":\"A \\\"fond\\\" is a French term that refers to a liquid substance utilized to enhance the flavor and texture of soups and sauces. This substance is produced by cooking fish, meat, game, or vegetables in stock or wine. It can be utilized as a cooking stock, or after significant reduction, it can be utilized as a flavor enhancer.\",\"breadcrumb\":{\"@id\":\"https:\/\/www.healthbenefitstimes.com\/glossary\/fumet\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.healthbenefitstimes.com\/glossary\/fumet\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.healthbenefitstimes.com\/glossary\/fumet\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.healthbenefitstimes.com\/glossary\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Fumet\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.healthbenefitstimes.com\/glossary\/#website\",\"url\":\"https:\/\/www.healthbenefitstimes.com\/glossary\/\",\"name\":\"Glossary\",\"description\":\"Difinitions\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.healthbenefitstimes.com\/glossary\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.healthbenefitstimes.com\/glossary\/#\/schema\/person\/ccfef987a4882e6356ae6d77d33e74c5\",\"name\":\"Glossary\",\"url\":\"https:\/\/www.healthbenefitstimes.com\/glossary\/author\/adminglossary\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Fumet - Definition of Fumet","description":"A \"fond\" is a French term that refers to a liquid substance utilized to enhance the flavor and texture of soups and sauces. This substance is produced by cooking fish, meat, game, or vegetables in stock or wine. It can be utilized as a cooking stock, or after significant reduction, it can be utilized as a flavor enhancer.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.healthbenefitstimes.com\/glossary\/fumet\/","og_locale":"en_US","og_type":"article","og_title":"Fumet - Definition of Fumet","og_description":"A \"fond\" is a French term that refers to a liquid substance utilized to enhance the flavor and texture of soups and sauces. This substance is produced by cooking fish, meat, game, or vegetables in stock or wine. It can be utilized as a cooking stock, or after significant reduction, it can be utilized as a flavor enhancer.","og_url":"https:\/\/www.healthbenefitstimes.com\/glossary\/fumet\/","og_site_name":"Glossary","article_published_time":"2023-05-10T05:08:03+00:00","author":"Glossary","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Glossary","Est. reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.healthbenefitstimes.com\/glossary\/fumet\/","url":"https:\/\/www.healthbenefitstimes.com\/glossary\/fumet\/","name":"Fumet - Definition of Fumet","isPartOf":{"@id":"https:\/\/www.healthbenefitstimes.com\/glossary\/#website"},"datePublished":"2023-05-10T05:08:03+00:00","dateModified":"2023-05-10T05:08:03+00:00","author":{"@id":"https:\/\/www.healthbenefitstimes.com\/glossary\/#\/schema\/person\/ccfef987a4882e6356ae6d77d33e74c5"},"description":"A \"fond\" is a French term that refers to a liquid substance utilized to enhance the flavor and texture of soups and sauces. This substance is produced by cooking fish, meat, game, or vegetables in stock or wine. It can be utilized as a cooking stock, or after significant reduction, it can be utilized as a flavor enhancer.","breadcrumb":{"@id":"https:\/\/www.healthbenefitstimes.com\/glossary\/fumet\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.healthbenefitstimes.com\/glossary\/fumet\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.healthbenefitstimes.com\/glossary\/fumet\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.healthbenefitstimes.com\/glossary\/"},{"@type":"ListItem","position":2,"name":"Fumet"}]},{"@type":"WebSite","@id":"https:\/\/www.healthbenefitstimes.com\/glossary\/#website","url":"https:\/\/www.healthbenefitstimes.com\/glossary\/","name":"Glossary","description":"Difinitions","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.healthbenefitstimes.com\/glossary\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/www.healthbenefitstimes.com\/glossary\/#\/schema\/person\/ccfef987a4882e6356ae6d77d33e74c5","name":"Glossary","url":"https:\/\/www.healthbenefitstimes.com\/glossary\/author\/adminglossary\/"}]}},"_links":{"self":[{"href":"https:\/\/www.healthbenefitstimes.com\/glossary\/wp-json\/wp\/v2\/posts\/223269","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.healthbenefitstimes.com\/glossary\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.healthbenefitstimes.com\/glossary\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.healthbenefitstimes.com\/glossary\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.healthbenefitstimes.com\/glossary\/wp-json\/wp\/v2\/comments?post=223269"}],"version-history":[{"count":1,"href":"https:\/\/www.healthbenefitstimes.com\/glossary\/wp-json\/wp\/v2\/posts\/223269\/revisions"}],"predecessor-version":[{"id":223270,"href":"https:\/\/www.healthbenefitstimes.com\/glossary\/wp-json\/wp\/v2\/posts\/223269\/revisions\/223270"}],"wp:attachment":[{"href":"https:\/\/www.healthbenefitstimes.com\/glossary\/wp-json\/wp\/v2\/media?parent=223269"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.healthbenefitstimes.com\/glossary\/wp-json\/wp\/v2\/categories?post=223269"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.healthbenefitstimes.com\/glossary\/wp-json\/wp\/v2\/tags?post=223269"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}