Usually it means rack to a bottling bucket. We are talking beer right?
A lot of recipes tell you to use a secondary fermenter to clear the yeast, but it has been tried and true to just wait a month on the primary and rack to bottling bucket, then bottle. The sediment will fall out to the bottom of the bottle.
Wait 21 days to a month and then rack to a bottling bucket that you have the priming sugar in (if you don't keg). Then bottle.
Being Dealt (kegged): Carbed Crystal light lemonade for the boys, Delta Bravo IPA, Applewinder
Primary: Climbing stout
Primary #2: ESB
Big Blind: Pucker Bitter
Tasty Remembrances: White 'N Nerdy, Dynamite Red (Hop bursted), APA, The Bonaduce (irish Red), runners stout, ridgeback brown,
from my big ass computer sitting on my floor