It really depends on what's causing the haze.
There are basically two types of finings- positively charged and negatively charged. Opposites attract, so a haze caused by positively charged particles (like protein) need a negatively charged fining like bentonite.
For negatively charged hazes like those caused by tannins, phenolics, and yeast, positively charged finings like gelatin, Isinglass, Chitosan, and Sparkolloid work great.
There is one brand of finings called "superKleer" that has both chitosan (for negatively charged hazes) and kieselsol (for positively charged particles) so it works for both types of hazes. It's added in two different steps.
Some hazes are caused by pectins in the fruit, so in that case a pectic enzyme would work.
The issue I have with finings is that I want my wine to be vegetarian friendly, so I rarely use them as most come from animal or fish products.
In generally, the best clarifier is time anyway. So allowing the wine to sit until clear usually does a great job anyway. If the wine doesn't clear that way, cold stabilization will usually cause the yeast/protein/pectin to drop out and that will clear it quite well. So finings are rarely actually needed.