You'll usually rack to a fresh carboy at the same time as stabilizing. Then, wait a few weeks (I usually forget and let it go a month or two) to make sure it's completely finished, and rack off any lees. If no new lees are present you may back sweeten, if desired, wait another few weeks to make sure no new fermentation has started, and bottle. As for fluid loss during rackings, try to make about a 1/2 gal more in primary than you'll need. Put the remainder in another bottle with an airlock for topping later. E.g. a 1 gal batch plus a 1.5 ltr bottle, then after topping at the first racking, transfer whatever's left in the 1.5 ltr into a 750ml and airlock, and then to a 375split, and so on.
If you don't reserve the same must after primary for topping, it can be done with any similar finished wine (even store-bought). Some folks here will use fruit concentrate to top, but I try not to introduce new sugar or fermentables during secondary. Of course you can also top up with water. It will dilute the wine somewhat, but the amount may be negligible depending on the amount of fluid loss from racking. Even with reserved must from primary for topping, I usually end up using a little water at the final racking.
Good luck !!!!
Primary: Sparkling White Grape Peach Wine
Secondary: Coco-Strawberry Wine, Pumpkin Wine, Apple Cider
Bottled/Aging: Pear Wine, Strawberry Wine, Blueberry/Blackberry Wine, Mixed Berry Wine (Blueberry, Blackberry, Strawberry, Raspberry, & Cherry), Jalapeno Liquor, Skeeder Pee