I have seen beers go 6 months in secondary. or longer. keep the airlock filled. If you go over 6-8 months, I would consider adding yeast at bottling to ensure carbonation. If you are kegging, no worries.
Just call it bulk aging when your wife asks.... :fro:
If you have wort in your secondary, you should be very worried. Once you add yeast, it's beer. So if your secondary is full of wort, you've missed a step.
Leave it. One of my best beers I have made sat in the secondary for a couple of months. I did not mean to but I just did not get around to bottling it for various reasons.