I have a couple of copper, tin lined fondue pots picked up from yard sales. They are no better than new ones, but sure look good on the table. Fondue was popular in the 50's and 60's, and there seem to be a lot of these pots available, many brand new. My grandkids love fondue parties, and I usually do the dinner for them. The combination of electric cords to trip over, kids, and hot oil worry me, and so use I sterno pots. As for sauce recipes, many of the better groceries and gourmet shops have all sorts of sauces and dressings. If you have access to one of these, find sauces that look interesting. Worst that can happen is that nobody eats them and you have them for another use.
I agree with kitchen elf regarding cheese fondue, I generally use a medium priced white wine which I then serve, and to me, the better the cheese, the better the fondue. Fondue really does call for a trip to the gourmet cheese shop.