What are the secrets to a good fond?
Avoid non-stick pans.  Heat the pan before you place the meat or fat in the pan.  Use medium to medium high heat.  Add fat (oil, butter, for example).  Add the meat (pat dry), but don't crowd the pan.  Cook in batches if necessary, but too many (more than 2 or 3?) will mean that the fond will burn, so you may need a bigger pan, or two pans.  Place meat in pan.  Don't move it until you notice browning and it releases naturally from the bottom...or with very gentle pressure.  By the way, vegetables can also produce a fond.  Same rules apply.