Sparging - An All-grain term for getting the most out of your grain, often done to either create a seperate wort (pre-fermented beer) or to increase efficiency (get the most out of your grain) Done in 3 ways:
British - Empty all the liquid out of the mash tun (device which you soak grain in to absorb the flavours etc into water), then fill up again and leave to soak up some more flavours etc and is used to make 2 worts, or mixed to give a larger single wort.
Batch - Either empty some wort out of the mash tun and put it back in, removing cloudiness from malt dust, or add more "fresh" water to the mash tun, or a combination of the 2.
Continuous - cycle the wort back into the mash tun, and drain it out (1 for the bucket, 1 for the tun in effect) until you have 1" of water sitting above the grain in the mash tun, while you continuously add water until you get a hydrometer reading of about 1.008. Most work, offers highest yield potential. You stop when you hit the 1.008 limit or have collected enough wort, whichever happens first.
see:
http://www.howtobrew.com/section3/chapter17.html which is essentially "the" source or atleast one of "the" sources to refer to when brewing, atleast until you're experienced enough to disagree (give me a few years, ill get there, maybe.)