McGrath:

"Poaching" is a cooking technique wherein the food is immersed in simmering liquid, such as poached salmon.

To quote Larousse Gastronomique:

"POACHING pochage--method of cooking meat, poultry, fish, etc. in a clear spiced and flavoured stock, or in water."

Coddling, on the other hand, is done in the little cups over water. You had it backwards.

Dave Oesterreich