In stirring technology, we speak of homogenization or blending when two not (entirely) equal fluids are mixed with the aim of a producing one homogeneous mixture. The molecules of the one substance are then completely evenly distributed in the other substance and concentration and temperature differences are completely equalized.
In this process, it is the mixing time that is of importance, i.e. the time it takes to reduce concentration or temperature differences to a certain level.
In the dairy industry, the term homogenization is used for the process by which a stable emulsion is made from milk. It is factually more accurate to call this process emulsification.