What is bakery emulsion and how is it different from flavoring extract? I was in Ross for Less and saw (and bought) a bottle of lemon bakery emulsion because it just sounded good.  Looking online it seems that it is a one for one replacement for extract, but I have not found a real difference online.  I haven't had the chance to try it in anything yet.

What is the difference between bakery emulsion and a flavoring extract (there were other bakery emulsion flavors on the shelf, so it is not just lemon that comes this way)?  Are there certain types of recipes that benefit from emulsion over extract, and why?

I've added a bounty for this question, but I need an answer based on experience.  I know how to search the web.
A flavoring extract is flavoring disolved in alcohol, while a flavoring emulsion is flavoring suspended in water with an emulsifier. Citrus oils like lemon have a stronger flavor when placed in an emulsion than an extract, and that is why they often come that way. (source)

As far as uses go, bakery emulsions keep the incorporated flavors more stable while your mixture changes temperature, and they combine more easily with other emulsions (butter, sugar, egg for example) than extracts do. As this book indicates those characteristics make them especially useful for pastry cremes.