In French cuisine, the soup stock extracted from veal is called "fond de veau," that from lamb is called "fond d'agneau," that from game (venison, boar or rabbit) or wildfowl (such as quail) is called "fond de gibier," that from chicken is called "fond de volaille," and that from fish is called "fumet de poisson."
フランス料理では、子牛を素材として使ったものはフォン・ド・ヴォー、仔羊のものはフォン・ダニョー、シカ、イノシシ、ウサギやウズラなど野鳥獣のものはフォン・ド・ジビエ、鶏のものはフォン・ド・ヴォライユ、魚のものはフュメ・ド・ポアソンと呼ばれる。