Okay, I've cited my authority (and a damned good one, too!). What's yours?

I will quote further from the Larousse Gastronomique article I gave part of. The entry continues:

"Poached eggs OUEFS POCHES--The eggs selected must be very small and very fresh, and there should be one for each person.
    Prepare the eggs as described in the recipe for Poached eggs. See EGGS."

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"EGGS
"Poached eggs OEUFS POCHES--Method. Choose a suitable pan. Fill with salted water--1/12 teaspoons (10 grams) of sale to 1 quart (1 litre) of water. Add 1 tablespoon of vinegar to each quart (litre). Bring to the boil. Break the eggs and put them in the liquid exactly on the spot where it is bubbling. Simmer very gently for 3 minutes."

And the entry goes on about draining. THAT is poaching. Meats, fish, poultry, eggs, fruit--poaching is poaching, cooking in simmering water.

Dave Oesterreich