The "fond" actually refers to the residual bits of meat, fat, blood/juices caramelizing on the bottom of pan. But like you mentioned in order to get a good fond you need a great sear.

The "fond" is actually in reference as the base to great sauce making not the actual seared piece of meat.


I’m armed and I’m drinking. You don’t want to listen to advice from me, amigo.

-Max Payne