Technical term used in chemistry, food science, and related fields for a mixture of two immiscible liquids where one is dispersed as fine droplets in the other.
Milk is an oil-in-water emulsion.
This dressing uses an emulsifier to maintain its emulsion state.
emulsion
Compound of 乳 (milk, milky) and 濁 (turbidity, cloudiness), referring to the milky, cloudy appearance of many emulsions.