Poaching is a gentle cooking process that when properly executed prevents food from drying out.  The poaching process uses that is brought to 150° to175°F in a vesicle that remains uncovered.  The liquid must stay below 175°F or the albumin of proteins will break down as happens with poached eggs, and be lost causing a loss of proper texture and flavor as happens with fish.  The liquid used in the process can be water, stock or a court bouillon

Meats, fish, farces, timbales, dumplings are carefully poached