What is the term for a fine dispersion of minute droplets of one liquid in another?

The correct term for a fine dispersion of minute droplets of one liquid in another is an emulsion. Emulsions are formed when two immiscible liquids, such as oil and water, are combined, resulting in a mixture where tiny droplets of one liquid are suspended throughout the other. This unique property is typically stabilized by an emulsifying agent, which reduces surface tension and helps the droplets remain dispersed rather than separating into layers.

An emulsion is commonly encountered in food preparation, particularly in products like salad dressings, mayonnaise, and sauces, where the desired texture and consistency depend on the stable incorporation of liquids that don't normally mix. Recognizing emulsions is essential in culinary practice for achieving the right balance and texture in various dishes.

The other options represent different concepts: a suspension refers to solid particles dispersed in a liquid, a mixture denotes a combination of substances that can be separated by physical means, and a solution describes a homogeneous mixture where a solute is completely dissolved in a solvent. Each of these terms differs fundamentally from how emulsions function, highlighting the specific characteristics that make emulsions significant in culinary applications.