Here's a Court Bouillon recipe for fondue cooking. It tastes identical to the court bouillon at Melting Pot. After making the bouillon, transfer it to a fondue pot. Then, over a fondue burner at medium high heat, add skewers of lean meats (chicken, pork, lean beefsteak, etc.) and cook until done. Delicious!
Ingredients:
2 medium carrots
2 stalks celery
1 medium onion
1 - 2 cup dry white wine or 3tbls vinegar (wine taste much better and the alcohol cooks out)
2 lemon slices
1 bay leaf
3 whole black peppers

Directions:
1. Slice carrots, celery, and onion. In a 4-quart dutch oven, combine vegetables, wine, lemon, bay leaf, peppers, 8 cups water, and 2 teaspoons salt. Bring to a boil. Reduce Heat. Cover and simmer for 30 minutes.
2. Strain broth through cheesecloth and use for fondue. Store unused broth in the fridge for up to 3 days, or in the freezer up to 6 months.

I personally don't strain before transferring to the fondue pot, but to each their own. Enjoy!
P.S. Ladies love fondue!