Poaching is a gentle way of cooking delicate proteins, like fish, chicken, and eggs, as well as some fruits and vegetables. It uses the moist heating technique and there are 3 different variations.

In shallow poaching, the ingredients are partially submerged in the liquid. The liquid is usually a mixture of stock, water, lemon juice, and vinegar with aromatic vegetables, herbs, spices, etc. The cuisson is the liquid used in shallow poaching. After reducing, it can be used as a sauce.
In submersion poaching, the ingredients are fully immersed in the liquid. A cover of parchment paper is required in submersion poaching to prevent the food from moving up and down. Having enough room in the pot for the liquid to expand is essential.
Par poaching is a type of submersion poaching that is cooked half-time. The food is set aside for a doneness check with the tip of a knife.

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