One of the culinary highlights of our trip to Switzerland was the veal fondue at a restaurant by my sister's home.
As you can see from the pictures, we had a myriad of sauces, most of which tasted like salad dressing or mild curry sauces. Nothing spectacular - just fun. If you're interested making your own dipping sauces, see the recipes at FondueFusion.com.
And for the broth? This recipe from Allrecipes.com seems pretty close.
Wine Fondue "A lovely wine fondue for cooking chicken, rabbit or veal. Dip bite-size pieces of raw meat into the boiling fondue until cooked."
1 (750 milliliter) bottle white wine
1 (2 inch) piece cinnamon stick
1/4 teaspoon ground coriander
10 black peppercorns, crushed
4 whole cloves
1 teaspoon sugar
1 teaspoon salt
1 teaspoon celery salt
1/4 teaspoon garlic salt
Pour wine into a saucepan, and season with cinnamon stick, coriander, pepper, cloves, sugar, salt, celery salt, and garlic salt.
Let sit for 1 hour, then bring to a boil.
Filter through a fine sieve or colander lined with cheesecloth, and transfer to the fondue pan.