Chaudfroid

A French cooking technique where a sauce is poured over cooled cooked meat or fish and allowed to set into a glossy coating.

From French 'chaud' (hot) and 'froid' (cold), referring to the dish being coated with hot sauce that cools to create a glaze. This culinary term emerged in 18th-century French cuisine and describes the contrast between the hot sauce application and the cold finished dish.