What type of liquid is typically used in poaching?

Poaching is a gentle cooking method that involves submerging food in a liquid at a relatively low temperature, usually between 160°F and 180°F. The appropriate liquids for this technique are typically water, broth, or wine, as they help to enhance the flavor of the food without overpowering it.

Water serves as a neutral base that allows the natural flavors of the poached food to shine through. Broth adds depth and savory notes, making it suitable for proteins like chicken or fish. Wine can introduce acidity and complexity, which can elevate a dish, especially when poaching ingredients like fruit or seafood.

In contrast, using vegetable oil or simmering gravy would not align with the gentle nature of poaching, as high-fat liquids or thicker sauces may not allow for the same delicate cooking process. Likewise, while fruit juice could be used in specific recipes for flavoring, it is not a standard liquid for poaching, as it may introduce too much sweetness or acidity, thus not providing the balanced result typically desired in poached dishes.