Pochón

Pochón is a term that can refer to several things, primarily related to food and beverages, but also to a specific type of fabric. In gastronomy, pochón is a French term describing a poaching liquid, often a flavorful broth or court bouillon, used to gently cook delicate ingredients such as fish, eggs, or fruit. The goal of poaching is to cook the food evenly at a low temperature, preserving its texture and moisture. The liquid itself can be seasoned with herbs, spices, vegetables, or wine to impart flavor to the food being cooked.

Beyond the cooking technique, "pochón" can also describe the resulting cooked item. For instance, a "pochón de huevo" is an egg poached in water, often served as part of a larger dish like eggs Benedict. Similarly, fruit can be poached in a sweet syrup or wine.

In the textile industry, a pochón refers to a type of fabric, often a lightweight and somewhat sheer material. This fabric is frequently used for linings, interlinings, or delicate garments where a soft, flowing drape is desired. The specific weave and material composition can vary, but it generally implies a fine, often smooth texture. The term is less common in everyday language compared to its culinary applications.