To extract in liquid just below the boiling point of water.
To extract the essence of by soaking.
This is a description of a cooking term called “poaching.” It involves placing food in a liquid that is heated just below the boiling point and allowing it to stand and cook slowly. This method is often used for delicate foods such as fish, poultry, or eggs, as the low heat and gentle cooking process helps to preserve their texture and flavor. The liquid used for poaching can be water, broth, milk, or a mixture of these.
Extracting the essence of something by immersing it in liquid.