Emulsion is known as a

An emulsion is a specific type of colloidal system formed by the dispersion of one liquid into another liquid [3]. Unlike true solutions, emulsions are heterogeneous mixtures where the dispersed phase consists of microscopic droplets (typically 1 to 1000 nanometers) that remain suspended in a continuous liquid phase [4]. These liquids are usually immiscible, meaning they do not naturally mix, such as oil and water [1]. To maintain stability and prevent the phases from separating, an emulsifying agent is often required [1]. Common examples of emulsions include milk, mayonnaise, and whipped cream [3]. While other colloids like sols involve solids in liquids or aerosols involve solids/liquids in gases, an emulsion is strictly defined by the liquid-liquid state of both the dispersed and continuous phases [3].

Sources

1. [3] https://www.ncbi.nlm.nih.gov/books/NBK559084/
2. [4] https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biology/emulsion
3. [1] https://www.sciencedirect.com/science/article/abs/pii/S1359029407001343