If you batch sparge, you intentionally disturb the grain bed by stirring the sparge water into the mash. You then need to wait a few minutes and vorlauf until the runnings are clear again.
You can mash out with any of the following techniques:
Direct heat the mash until it's 170° F or greater (not possible with a cooler mash tun unless you use steam).
Decoct a calculated portion of the mash and add it back to affect an overall temp of 170° F or greater.
Add a calculated amount of very hot water to the mash, thus thinning it, but increasing the temp to 170° F or greater.
Fly sparge with 170-180° F sparge water (my preferred technique).