Like how does cooking it down make a thick Demi glacé or how does one get a gelatinous broth/stock?
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The word you’re looking for is ’emulsion’, (technically a *colloid*), which means an extremely consistent mix of a liquid, and very small, well-dispersed bubbles of other liquids or other states of matter.
An emulsion will be chemically and physically stable enough to hold those little bubbles in suspension, at least at a certain temperature, for a while. This can range from a vinaigrette dressing to Hollandaise to stock.
Gelatin and other protein lattices go a step further, by linking up once they’re dispersed in a mixture and trapping a lot of those other bubbles in a ‘net’. That’s what keeps a lot of thick mixtures, well, *thick.*
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