To glaze in cooking terms is to coat the finished dish with a layer of glossy, often sweet, sometimes savoury, substance that is applied to the food by dipping, dripping, or with a brush.
Depending on the food that is being glazed, denotes the type of substance that would be used.
For fruit tarts for example a glaze made up of boiling a preserve in a little water would be used to brush the surface whilst the glaze is still hot. When the glaze dries it produces a glaze that enhances the look of the final dish.
Savoury dishes can be glazed also using sweet or savoury produce such as reduced stock or sauce.
Honey is often used as a glaze for roasted ham, which gives the ham a sweet shiny surface as a finished article.