Both AZ_IPA and GF are correct.
It gets a bit confusing when you read about autolysis, and battonage/sur lie ageing.
Autolysis is where the yeast can break down when it's settled out, even without the presence of oxygen (as with most things, it's the presence of O2 that can help things rot quicker than they otherwise would).
Whereas the other two terms, refer to leaving some lees/sediment at the bottom of the fermenter to impart some flavour that develops over time.
A lot of new wine and mead makers read about the autolysis and panic about getting their batch off the lees/sediment as soon as possible, which is fine but ASAP is relative.
The only yeast I've read about where it seems to be better to get the batch racked off the lees sooner, rather than later, is 71B.
As I say, relative doesn't mean that you need to remove the lees within seconds of the end of fermentation (which is a very hard thing to actually judge - you can tell if somethings finished but you can't say exactly when). So if you made a batch with 71B, which is a very good yeast for meads, especially some fruit types, then as long as it's off the lees in a month or so, then nothing is going to happen. I've actually had a batch on 71B lees for 3 months and not experienced any off flavours etc. You just don't need to panic about it.
With most things mead, patience is usually a good thing to possess !