Literally "to melt" in French. Traditionally a Swiss dish comprised of local cheeses, white wine, garlic, and cornstarch, and melted into a type of thick sauce. Bread is then dipped into the bubbling pot of cheese at the table and eaten. Other types of fondue include:
fondue bourgignonne in which guests dip (and cook) raw ingredients into hot broth which is placed in the center of the table.
fondue orientale is the same as fondue bourgignonne, but hot oil replaces the simmering broth.