Homogenized milk and whole milk have nothing to do with each other, but whole milk is often homogenized.
Homogenization is a process that breaks up and mixes the fat particles in milk, suspending them within the milk so that the cream no longer floats to the top as it does in unprocessed milk. Homogenized milk will never have a cream line, and non-homogenized natural milk will always have fat that rises to the top. if you drink unprocessed milk you can shake the bottle before each pouring to distribute the cream.
You can get homogenized whole milk, 2%, and 1%.
Whole milk is milk that has the full fat content: nothing has been skimmed. Most of the whole milk (or any milk in most US grocery stores) has been homogenized to prevent the cream from rising. But you CAN get non-homogenized whole milk.
Only a few companies produce non-homogenized milk any more. You can find it more easily by searching out smaller local daries rather than buying grocery store brands. Some companies, like Strauss in California, are distributing to a wider area, which is great.
There is some debate as to whether the homogenization process is harmful. it alters the structure of the fat, breaking it into tiny particles that can more easily enter the bloodstream. I choose not to drink homogenized milk at home, though I occasionally have it in a latte or something.