Fond is necessary for any hearty sauce development. Fond is that stuff that sticks to the bottom of a pan after you've seared meats; the brown and black bits that you then add liquid to so it dissolves and then incorporates into the sauce that comes after it.
With non-stick pans, making fond is nearly impossible. And if you do/can with a non-stick pan, you're eating Teflon along with it since you heated the pan too high.
I was making a Carbonade the other day and the only large Dutch oven I have is non-stick. Stuck with not being able to make fond, I figured that since all fond is is burnt meat, why not just burn some meat bits.
What I did was mince some fat and meat - about 2 TBS. I kept these bits in the pan as I browned all the other meats, thus making very crispy, burnt meat bits.I threw in a couple of larger pieces (dime sized) for good measure.
Seems to have worked.