Whats the french word for the browning in the bottom of pot, and

fond

ETA: @cgrand

well, that may be it, but i was sure thinking more syllables.. “au fond de” maybe? Or something like that?

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fond

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This is what I've heard many chefs on cooking shows call it.

Others, more earthy just call them "sticky bits" and that works too.

I would say gratin, instead of gradoux. Gradoux has negative connotations, in Cajun slang.

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I would say gratin

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Gratin is a browned crust on the top of the dish. Like au gratin potatoes

Looking it up fond appears to be the proper term.

Gotcha. So in Cajun it's the opposite of what the rest of the cooking world says it is. Makes sense.

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Gotcha. So in Cajun it's the opposite of what the rest of the cooking world says it is. Makes sense.

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Are you really that dumb?

It's from the French word "gratter".

To scrape.

In this case, to scrape the bottom of the pot.

The technique you are referencing didn't even exist when cajuns were using the word pre- le grand derangement.

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In my family the gratin (grah-TAN) was meat that was browned prior to cooking

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Us too. Lafourche Parish. But my uncles from Lafayette say gremee's. The chefs of today use "fond", which is probably the correct term.

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I would say gratin

This is what my family says as well.

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Gotcha. We just used gratin for the crispy rice at the bottom of the pot.