What is the correct term for the vegetable broth typically used in poaching?

The correct term for the vegetable broth typically used in poaching is court bouillon. This is a flavorful liquid made by simmering vegetables, herbs, and spices in water, often utilized for poaching delicate foods such as fish or vegetables. The essence of court bouillon lies in its ability to impart flavor to the ingredients being poached, while also providing a gentle cooking environment.

In contrast, fumet refers to a concentrated stock made from fish, which isn't suitable for poaching vegetables. Glace is a term used for a thickened, reduced stock or broth that is more concentrated and used as a sauce or flavoring, rather than a cooking medium for poaching. Bouillon, while also a broth, is typically a clearer liquid that may not have the complex flavors achieved in a court bouillon, making it less desirable for poaching purposes. Thus, court bouillon stands out as the most appropriate choice for vegetable poaching due to its specific ingredients and intended use.