What activities does 'conditioning a green beer' cover?

Is every post primary fermentation beer production operation until (but excluding) yeast harvesting casking/canning/bottling included in the term conditioning ?

I have seen write ups say that only carbonation of beer (artificially with a stone or naturally with yeast at any point or both) as conditioning.....

Is the word (possibly) used differently by brewers on both sides of the Atlantic?

If i had to ask more specifically about the following
- flavour development
- allowing the beer to fall bright in secondary tanks with or without fining aids (yeast flocculation that would otherwise result in biological haze)
- fining to reduce protein haze
- addition of elements to improve mouth feel or the beer (foam) head
- minimizing Dissolve O2 or adding anti oxidants to reduce the level of O2
- sterile and particulate filtration (depth - powder or sheet and surface (membrane))
- pasteurization of beer before or in its final container

could you tell me which of these are typically 'CONDITIONING'

Just one last question: In general. iIf sterile filtration is practiced are the beers ALSO pasteurized ?

Thank you all for any help this lecturer can get to educate more fully, correctly and completely

 

i thought this was a reasonably common word in the brewing world......

 

Thank you Sir - I will