On the Food network they boil potatoes, but they poach carrots. They poach turkey, but they boil eggs. They sauté’ onions, but they fry eggs in the same pan. Likewise, they fry hash browns, but they sauté’ onions in the same pan before adding the potatoes.
I can go on for days.
Poaching in oil or butter sounds like a long way to saute them, especially when it takes sooooo long that you take your eyes off for a minute and they start browning.
If you keep your oil at the right temp (below boiling) the thing you’re cooking won’t ever brown. You get it cooked through evenly and infused with flavor from the poaching liquid. The texture and flavor will be much more like a boiled veggie than a sauted one. And usually if you’re poaching veggies you leave them in much larger chunks than you would saute - like even a whole carrot wouldn’t be weird.
Okay but I’m thinking it would take a long time and on my stove it would get hotter than that even on the lowest setting, which was what I was getting at. (I assume you meant below the boiling temperature of water, not oil. And probably below a simmer.)