In our fridge, we have:
4 types of mustard: Spicy Brown, Yellow, Stone Ground, and Honey.
We have 3 types of horseradish. Two are creamy. I believe the second purchase of creamy-style was made in error.
We have 6 BBQ sauces– but I feel that this is more understandable. 2 are the vinegar-based eastern North Caroline-style. (When I first moved to North Carolina I had no idea about vinegar-based barbecue sauce; and yet whenever I have visitors I am always unjustifiably surprised that they’ve never heard of it.)
2 bottles of A1 steak sauce (sometimes you feel Bold & Spicy, sometimes you don’t).
3 bottles of hot sauce. I kind of thought we had more than that. I’m a little ashamed. (I’m not sure WHY I am ashamed, as I dislike hot sauce except for the extremely mild Texas Pete’s and the relatively unhot Sriracha– which are 2 of the 3 sauces we own and the only two we really use. And yet somehow I equate having lots of different hot sauces as being somehow bad ass, inasfar as condiment-ownership can be referred to as ‘bad ass’.)
We also have ketchup in bottle and packet form.
Lastly, we have about half a dozen bottles of salad dressing, including two of blue cheese. The vinaigrette dressings are probably the last bottles of that type of dressing I will ever buy, since I recently learned of the joys of homemade salad dressing: Chop up a little garlic or a shallot, throw it in some balsamic vinegar, add a little stone-ground mustard and some olive oil and maybe some lemon juice and beat with a whisk and– Voila! Delicious homemade salad dressing. Why did I never try this before?
What does your fridge look like, condiment-wise?
I Heard Tell 
Anne
It’s sadly lacking in condiments at the moment, since I just moved, but I do at least have sriracha sauce and an amazing tequila lime hot sauce from Austin.
britt
my only condiment of note is a jar of onion jelly purchased at ocean state joblot on a dare. I can think of no food on which it should be served.