Autolyse: resting period following the incorporation of water and flour (and sometimes starter or yeast but no salt), allowing the gluten to start developing on its own prior to the beginning of the mixing process. This technique makes it possible to shorten the mixing, thus reducing the incorporation of oxygen into the dough which helps with the flavor and the crumb structure
Poolish: a portion of water and flour mixed (usually in the same proportions) with a pinch of yeast and allowed to ferment before its incorporation into the final dough