Braising is a method of cooking, searing or roasting, the exterior to create flavor and color, then adding a liquid. The goal is not to submerge, but enough to create steam and vapor that help create a tender product. Cuts of meat with a lot of connective tissue (usually value cuts) can benefit from this method, as well as most vegetables.
The CVap benefit is being able to braise without adding liquid (though you have the option to do either). CVap ovens can create the high moisture environment necessary to achieve the tenderizing effects that the traditional method provides.