Boil 3/4 c chicken broth in a large sauce pan. Reduce heat to medium.
Add 2 cups shredded cheddar cheese, 2 tbsp each Grey Poupon and cornstarch, stirring constantly until melted and smooth. Stir until it bubbles.
Remove from heat; pour into fondue pot. Serve with assorted dippers such as pepper strips, cubed crusty bread, pretzels, apples and broccoli.
