to cook (eggs, fish, fruits, etc.) in a hot liquid that is kept just below the boiling point.
Origin: 1350–1400; Middle English poche < Middle French pocher literally, to bag (the yolk inside the white), derivative of poche bag (French poche pocket) < Middle Dutch pokepoke2
"steal game," 1528, "to push, poke," from M.Fr. pocher "to thrust, poke," from O.Fr. pochier "poke out, gouge," from a Gmc. source (cf. M.H.G. puchen "to pound, beat, knock") related to poke (v.). Sense of "trespass for the sake of stealing" is first attested 1611, perhaps
via notion of "thrusting" oneself onto another's property.
poach
"cook in liquid," c.1430, from O.Fr. poché, pp. of pochier (12c.), lit. "put into a pocket" (as the white of an egg forms a pocket for the yolk), from poche "bag, pocket," from Frank. *pokka "bag," from Gmc. *puk- (see poke (n.)).