The fond is a great flavor component. It forms from the Maillard reaction browning the surface of the food. These bits then are incorporated into pan sauces and stocks, etc... This is usually through de-glazing with a liquid, such as wine, stock or vinegar.
First step is to have the meat come to room temperature before putting in the pan. If it is cold, then precious heat is lost warming the meat instead of starting the reaction and browning. Also, the meat should be dry, or initial heat creates steam, which also robs precious heat.
'Hot pan, hot oil.' Start with the pan warmed to medium high. Then add the oil and swirl around until it shimmers and loosens up. You must use a pan that allows the food to adhere at first, then release. Stainless steel and wrought steel are the best. Cast iron, is seasoned, generally does not produce great fond, and you don't want to hit it with acid anyway.
Add your meat, and allow it to sear for several minutes without disturbing. You can lightly prod it to see if it is ready
If the pan is overcrowded, the food will steam instead of browning, as there is not enough room for the water to escape. Leave a good 1/2 inch between the pieces during browning.
To make use of the fond is deglazing, a different topic, but the basic is addition of a flavorful liquid. Just be careful, because your pan is full of hot oil and spattering will occur. The fond can be loosened and incorporated into the sauce with a spoon or tongs or whatever inplement you are using.