Poaching: When the liquid is usually in a small quantity and the temperature is about 7⁰C to 82⁰C and the liquid is not actually bubbling it is called poaching e.g. poaching of fish, egg.
Blanching: This is the method in which the items are partially cooked in water. This enables the food particles to be half cooked e.g. blanching of potatoes for French fries.