What is an "emulsion"?

An emulsion refers specifically to a mixture of two liquids that do not normally blend together, such as oil and water. This mixture can remain stable through the use of an emulsifying agent, which acts to reduce the surface tension between the two liquids, allowing them to combine more effectively.

In the culinary world, emulsions are common in dressings and sauces, where oil and vinegar or egg yolks must be mixed to create a stable blend. Understanding what an emulsion is important for various applications in cooking and food science, as well as in other fields like cosmetics and pharmaceuticals where similar principles apply. The other options provided do not relate to the definition of an emulsion, focusing instead on unrelated concepts like attitude, sound, and governance.