There's a lot of screwy, interchangeable, and sometimes overlapping terms used by various maltsters, and sometimes things overlap or aren't consistent. For example, one maltster's chocolate malt may be darker than another maltster's black malt.
When it comes to base malts, unless they explicitily say they are 6 row, they are basically going to be 2 row (some specialty malts are 6 row without saying so, but they're a smaller part of the grain bill and it doesn't matter as much). Like @Yooper said, 6 row has its place when brewing adjunct-heavy beers since it's heavily enzymatic, but for most beers isn't not desirable since the protein content is very high, it provides less fermentable sugar, and the flavor isn't as good.
When it comes to base malts, there's a few key words. With American malts, "Brewer's Malt", "2 row", "pale malt", or some combo of them, is going to be generic US 2 row pale malt. When the word "ale" is thrown in there (as in "pale ale malt"), it usually (but not always) is going to denote a slightly darker kiln and more robust malty flavor than regular 2 row pale malt.
With English malts, they're often called Pale or Pale Ale, and either way are going to be more like the aforementioned American form of Pale Ale Malt (unless they say otherwise- there are English Pilsner malts and Extra Pale malts but they're not common in the US, the latter I've never used but I understand is paler and cleaner than a regular English Pale malt, probably closer to a US 2 row and the former more like a Pils malt). If an English malt just says "pale" or "pale ale", it's usually a maltster's blend of multiple cultivars and should be a good consistent general use English base malt. Others will have specific cultivars (Maris Otter is common, popular, and excellent, as is Golden Promise, others include Optic or Halcyon), each with their own specific character.
Pils malt is the palest, has American, English, or Continental (various countries) versions, all from different barley varietals and with different characters. Munich and Vienna are also European style malts, but American maltsters make them as well. As @Yooper said, Bonlander is Briess's trade name for their Munich malt (American maltster), just like "Ashburne" is their tradename for their mild malt, or Victory their trade name for biscuit malt, or Special Roast sort of similar to a paler amber or brown malt.
It gets even weirder with specialty grains.
Eventually you'll get a hand find what you like for the beers you like (I seldom use American malts for anything, but I also seldom brew American styles where my preferred German and English malts aren't always as appropriate), and you'll get a grasp on the things you need to look for in a specific malt. In any given malt type, American, English, and Continental European malts will usually have a different character, even for the same kind of malt (and even Belgian and German malts can show differences).
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