It really depends on the recipe and other factors such as consistency, storage capability, appearence, taste, allergies, etc. Assuming you're only talking about sauces, soups, gravies, etc. here are a few others that you did not list:
Roux (equal parts fat and flour)
Beurre Manie (equal parts butter and flour)
Slurrys (Corn starch plus water although you can use other liquids besides water, i.e. wine, brandy, liqueurs, etc.)
Reduction (Gelatin in stock or sugar in other liquids help thicken)
Egg Liaison (Combination of cream and egg yolks; only add it off the heat)
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe