Poaching is the gentle cooking method of preparing food submerged in liquid kept below a simmer. The liquid may be water, milk, stock, wine, or another flavorful base, generally held around 70–85°C rather than at a full boil.
The relatively low temperature makes poaching useful for delicate foods that could break apart, toughen, or dry out under harsher heat. Eggs are commonly poached in water, fish may be cooked in white wine or court-bouillon, poultry in stock, and fruit in wine. The liquid can later be reduced into a sauce.
Poaching is often confused with simmering, boiling, or stewing. Simmering usually uses hotter liquid with more visible movement, while boiling is hotter still. Stewing also uses moist heat but generally aims to soften ingredients over a longer time; poaching emphasizes gently cooking food while helping it retain its shape and texture.