emincer (Fr.): To cut an item, usually meat, into very thin slices. emulsion: A mixture of two or more liquids, one of which is a fat or oil and the other of which is water-based, so that tiny globules of one are suspended in the other. This may involve the use of stabilizers, such as egg or mustard. Emulsions may be temporary, permanent or semi-permanent. essence: A concentrated flavouring extracted from an item, usually by infusion or distillation. Includes items such as vanilla and other extracts, concentrated stocks and fumets. estouffade (Fr.): Stew. Also, a type of brown stock based on pork knuckle and veal and beef bones that is often used in braises.