What type of stock is typically considered a "fonds"?

The term "fonds" in French culinary terminology refers to a rich and flavor-intensive stock that serves as a fundamental base for many sauces and dishes. Stocks made from veal or chicken are particularly revered in classical French cuisine because they provide a deep, complex flavor and a good body due to the gelatin extracted from the bones during the cooking process.

Veal stock, in particular, is made from the bones and connective tissues of veal and is simmered for a long time to extract maximum flavor and nutrients. Chicken stock, while also flavorful, is usually lighter than veal but still provides a robust foundation for sauces and soups. These stocks are considered the hallmark of classical cuisine and are often used to create demi-glaces or other sauces that elevate a dish.

In contrast, the other types of stock mentioned do not carry the same weight or traditional usage as "fonds" in French cooking. Vegetable stock is typically lighter and does not provide the same depth of flavor required for sauces. Fish stock, while useful for seafood-based dishes, does not serve the same range of applications that a rich meat stock offers. Mushroom stock, although flavorful, also lacks the body and richness that come from stocks made with bones and meat. Thus, veal or chicken stock