What does poaching mean cooking?

Poaching is a gentle cooking technique that involves simmering food in a small amount of liquid at low temperatures, typically between 160°F to 180°F (71°C to 82°C). This method is often used for delicate ingredients like eggs, fish, or fruits, allowing them to cook evenly without becoming tough or dry. The liquid used can be water, broth, wine, or flavored liquids, which can enhance the dish's taste. Poaching helps retain moisture and nutrients in the food.