What's the name of this slow cooking technique? 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?
Sounds like braising, though while it's traditional to concentrate the juices afterward, it's optionally delicious to throw everything back in to simmer in them. 

Braising is a pretty general term though: it also applies to slow cooking in any concentrated juices, or even un-concentrated juices (though this is not recommended for best results).