Cooking term: sucs?

[bullseye]

Has anyone heard of this term? I came upon it at Rouxbe.com where, BTW, they have some interesting and free cooking instruction videos. Apparently, it is the caramelized bits, from sauteed or pan fried food, that I have always called fond. A quick google turned nothing up, so I was curious if the great minds here know anything about this term.

[Andy M.]

I don't have a clue. I've never heard the term before.

[bullseye]

Interesting, too, that they use the word "mirepoix" in a way that is unfamiliar to me. I cannot find much fault with their method. Their current free video is on pan sauces:
Online Video Cooking School

[Snoop Puss]

I've just had a look in a dictionary and in French it means meat juices. Another French dictionary offers it as a synonym of jus.