How about revealing some "chef" tricks?
The time that chefs made their own fonds is in the past for many of them, with a strong emphasis; not all of them.
Why? Like Ed said, unlike consumers, pro's have access to stuff made by Unilever (Knorr etc.) and others, specialized in the professional market. I assembled just a few of them in one picture. Most come from unileverfoodsolutions.com
The first 3 are professional market only.
- number one; fond in pasteform to dissolve in water, ready for use. Comes in buckets of 10 kg!
- number two; fonds in powder to dissolve in water. Packages of 1 kilo, to make around 15 liter of fond.
- number three; roux in granulate to easily thicken sauces
- number four; Maggi in very small packages of powdered fonds for the consumer market. Contains a thickener!!! Easy to reduce without getting too salty! To be added to sauces or to be dissolved before adding. Exists in veal, fish and chicken. I frequently use the veal! Works perfect for a hobbycook. I would simply recommend vealfond to all (if available in your country), it's a long job to make it. Chicken and fish fonds are easy to make yourself.