Poach (cooking method)
Poaching is a method of cooking in which the food to be cooked is emmersed in a liquid (water, broth, stock) and heated gently. The liquid does not boil but is made hot enough to cook the item. Poaching is used to cook delicate foods such as an egg (outside of the shell) and most types of seafood and fowl to keep the flesh from becoming tough.
Poaching (illegal hunting)
Hunting outside of allowed areas (and especially on someone else's property without permission) is considered poaching. In period, this was tantamount to theft of property and was punishable as theft. Poaching on royal property beared the penalty of death by execution.