The correct option is A Glucose
Fehling's test is based on the principle that the presence of aldehydes can be detected easily due to their reducing property. The free aldehydes undergo oxidation, by reducing the deep blue solution of Fehling's reagent containing copper(II) to an easily detected red precipitate of insoluble copper oxide. Therefore this test is used only for reducing sugars, that contain the free aldehyde group, that is monosaccharides like glucose, fructose, galactose etc.
Sucrose and starch do not contain a free aldehyde group and is a non-reducing sugar and therefore not reactive to Fehlings reagent. Fats also do not contain free aldehyde groups and cannot reduce Fehling's solution.