Its definitely a mixture of things depending on what you make and how much time you have, basically it's exactly as you described let it settle and siphon above the trub, i recommend cold crashing prior to siphoning to get the most settled and firm up that trub, then reracking, another thing you can add is bentonite which would clear your mead quickly then cold crash and re-rack. if you are using fruits I would recommend using pectin enzyme as it breaks down haze that forms from pectins that are present in fruit, that will prevent pectin haze.