Since the 1950s, the term "fondue" has been generalized to other dishes in which a food is dipped into a communal pot of liquid kept hot in a fondue pot: chocolate fondue, in which pieces of fruit or pastry are dipped into a melted chocolate mixture, and fondue bourguignonne, in which pieces of meat are cooked in hot oil or broth.
Desde 1950, o nome de "fondue" xeneralizouse a outros pratos nos que se mergulla un alimento nunha pota comunal de líquido quente: fondue de chocolate, no que as pezas de froita mergúllanse nunha mestura de chocolate derretido, e fondue Bourguignonne, no que anacos de carne cocíñanse en aceite quente.