Does black interior of a cocotte/dutch oven such as Staub create problems with accidentally burning ingredients/fond?
The color of the interior of a pan isn't going to effect how food cooks, but you are right that a dark pan does contrast differently from a light or metal pan. My own experience with pans of many types is that color doesn't make any difference in the end result, I can tell if onions are browning on a dark cast iron pan just as well as a light ceramic coated pan or steel pan.
If you are concerned about it just look at the food on the spoon as you sauté, the spoon is the same color no matter the pan you use.