I have seen several threads about being able to leave beer in the primary for weeks without any negative effects. I just made a Mild Ale using White Labs ‘Burton Ale Yeast’ and due to some outside influences I had to leave it in the fermenter for 4 weeks. It was temperature controlled set at 66...
On some of my brews I transfer from my fermenter to my brite tank to carbonate, clarify, and serve, ( I guess it is considered a secondary). On others I carbonate in my Spike conical or in the keg. So in answer to the OP’s question; both, it depends on the final product.