To cook in a small amount of liquid, in a covered pan, somewhere between steaming and boiling.
A sauce used for braising.
A dish (usually meat) prepared by braising.
Pagellus bogaraveo, syn. Pagellus centrodontus (sea bream)
To wet or stain an object completely with some physical quality.
In general, to act in a way which results in an object becoming completely permeated or impregnated by some quality.