emulsion

Etymology

Borrowed from French émulsion, from New Latin ēmulsiō, ēmulsiōnis, based on Latin ēmulgeō (“I milk out, extract”).

noun

1. A stable suspension of small droplets of one liquid in another with which it is immiscible.
   Mayonnaise is an emulsion where egg is used to keep oil and water mixed.
2. (chemistry) A colloid in which both phases are liquid.
3. (photography) The coating of photosensitive silver halide grains in a thin gelatine layer on a photographic film.

verb

1. (transitive) To paint with emulsion paint.