What is "Gourmet?"

What makes something gourmet? Is it the preparation, the quality of ingredients? Why is pressed ham not gourmet, while prosciutto is? I've seen ads where a restaurant will advertise that they use "gourmet" mustard. What makes that mustard gourmet? Is it because it's a grain, brown mustard, as opposed to French's yellow mustard? I saw another that said their dish was "practically gourmet." What's that, a step above slop served in a trough? Bottom line: it's an intangible and there is no magical standard that makes something "gourmet." Beware of labels!