I just discovered the joy of slow cooking meat, separating the juice, then boiling it to a reduction, then simmering the meat in its own concentrated juices (with some other tasty ingredients added).  So is there a name for simmering slow cooked meat in its concentrated juices? 
This would be what I would call stewing.  From the FreeDictionary: "A dish cooked by stewing, especially a mixture of meat or fish and vegetables with stock." I suppose you could also coin your own, new term call "modified-reduction-stewing."  Oh, wait, that's mine!  Make up your own ;--) 