Poached

Poached is the past participle of the verb poach and is used in several senses. In cooking, poached describes foods prepared by gently simmering in liquid just below the boiling point. The most common example is poached eggs, where the egg is added to water kept around 82–88 C (180–190 F) and cooked for a few minutes until the white is set but the yolk remains soft. Poached fish or fruit are prepared in a similar fashion, with the poaching liquid often seasoned or enriched with stock, wine, vinegar, or aromatics such as court bouillon.

In wildlife law and ethics, poaching refers to illegal hunting, capturing, or pursuit of animals or birds, typically in violation of licensing, seasons, or protected status. Poaching can threaten species and ecosystems and carries penalties that vary by jurisdiction, including fines and imprisonment. Anti-poaching efforts commonly involve enforcement patrols, surveillance, and community-based conservation measures.

In business and employment contexts, to poach means to recruit personnel or clients away from another organization. This practice is generally legal in many jurisdictions but can raise ethical concerns and may be restricted by contracts, non-solicitation clauses, or professional norms.

The term poached thus spans both a culinary technique and several kinds of illegal or aggressive transfer of resources in other domains. Poached eggs remain the best-known culinary use, while poaching in hunting or hiring reflects distinct uses of the same word in different fields.