As I'm always trying to improve my wine making....I'm curious why you immediately rack again after brief drill mounted degassing?
The receiving container depends upon the size of the batch and what I'm doing to the wine.
23 liter kits:
If I know the final volume is 23 liters or less, I may rack into another 23 liter carboy. I'll add K-meta into the receiving carboy prior to racking and will stir half way through, and stir gently when done, before topping up. If adding a fining agent, same thing.
For other actions I rack into a bucket.
If I'm degassing? I DO NOT degas in a full or nearly full carboy. The likelihood of a volcano is too great. Yeah, I learned that the hard way.
Buckets allow for that temporary expansion. The wine has to be racked into a carboy + other containers afterward.
If I'm bottling with backsweetening? It's too much of a PITA to try to add sugar into a carboy, which is typically full and has no room for stirring. So it goes into a bucket, where I add the sorbate + K-meta early and stir to ensure it's homogenous. When backsweetening I need room to stir.
Other Wines:
However, in recent years a large percentage of my wines are batches larger than 23 liters. Post-pressing I may have the wine in numerous containers to drop the gross lees. When racking off the gross lees I homogenize into a single container. This ensures I have no surprises at bottling where one container may be markedly different from another, sometimes due to free run vs. light pressing vs. heavy pressing.
At bottling time I homogenize a wine again, as the barrel wine will be different from any remaining topup in other containers.