What quality is described by the term "viscous"?

The term "viscous" refers to a substance that has a thick, sticky consistency, which can often be described as gelatinous or gluey. This quality is typically used in a scientific context to discuss the flow characteristics of liquids and can be encountered in various applications, such as chemistry or cooking. Viscosity illustrates how a fluid resists flow; for example, honey is considered more viscous than water due to its thickness.

Understanding this term is crucial in various fields, especially in writing reports or documenting processes where the physical properties of substances might be relevant. The other options, being wordy, stealthy, or transcendent, describe qualities that do not relate to consistency or flow properties, making them incorrect in the context of viscosity. Thus, the essence of "viscous" being related to a thick, gluey texture aligns perfectly with the correct response.