well I can't tell you all but I can tell you some
f you let wine clear on it's own with time it will degass itself for the most part you'll need to degass some but not as much as if you don't let it clear with time, as far as stabilizing that normally is done soon as it is through fermenting.
2nd:you can wait or you can degass for most part right after fermentation kinda goes with what's done in 1st. answer
3rd: nothing wrong with that long as it's not in alot of light(far as I know others will comment I'm sure)
4th: unless you have a really good filter system I'm not sure that you can stop fermentation to begin with you can stop it from starting back up but initial fermentation has to be done first.
5th:I myself see nothnig wrong with this but others may disagree...lol I used mason jars for years with no problems at all.
note: please let some of the senior(old wise ones lol) members put their say in this is only my opinion