Compare and Contrast: Sous Vide, Poaching and Confit

[IndyRob]

I had pretty much just discovered poaching chicken breasts in wine when I discovered sous vide and drove down that road for a while. Then I read about various confits. So now I'm wondering if, beyond the obvious differences of cooking medium and trading liquids, if there really is any real fundamental difference between the three.

If I brine my pork ribs and then cook them sous vide, could I not just poach them in a brine? Thomas Keller has apparently hit upon poaching lobster in butter in a sous vide bath. Could this be called a confit? Since all three can be oxygen free, do the safety procedures applied to sous vide work for poaching and/or confit?