A poaching medium Is the liquid in which the food is cooked, As well as water, different liquids Can be used
for specific dishes, Milk can be Used to poach fish and also meringue for desserts, Suitable stocks can be used for fish or chicken and a court bouillon  for fish. Fruit can be poached in a stock syrup or in a fruit juice

A well-flavoured sauce can be made with the cooking liquid, such as from the milk in which fish is poached.
For most foods, heat the poaching liquid first. When it reaches a temperature just below boiling, lower the prepared food into the barely simmering liquid and allow it to cook in the gentle heat. The temperature
must be controlled, there should be no sign of the liquid moving, except for the occasional bubble rising to the surface.
There are two ways Of poaching: shallow and deep

Shallow poaching
Foods such as cuts of fish and chicken are poached in a small amount of liquid and covered with silicone paper. Keep the liquid just below boiling point. A way to control the temperature when shallow poaching is to bring the liquid to the boil on top of the stove, place the
food in the liquid, cover it and complete the cooking in a
moderately hot oven, approximately 180’C.

Deep poaching
Poach eggs in approximately 8 cm of gently simmering water; a little acid such as vinegar may be added to
stabilise the proteins and give the eggs a good shape. You can also deep poach whole fish (e.g. salmon), cuts
of fish on or off the bone (eg. turbot), cod and salmon, and whole chicken. All of these should be completely
covered with the poaching liquid.

Note
When eggs are cooked in individual shallow metal pans over boiling water, this is actually steaming rather than
poaching. 

Time the cooking carefully to ensure the quality of the finished dish, retention of nutrients and for food
safety reasons (for example, undercooked chicken can cause food poisoning). The time and temperature
needed to cook the food correctly will vary slightly for different types of food

Foods usually retain their shape during poaching, but they may look a little pale after cooking