Some sauces are more at risk to curdle than others. What exactly (ingredients, techniques, temperature...) causes this curdling? What can you do to have the curdling risk at minimum?
I'm not asking for ways to fix this, that's already asked here.
In most cases curdling occurs because proteins in the sauce are denatured and bind up with each other forming clumps.
In cooking proteins are denatured by excessive heat, acid, salt, or enzymes.
Heat and acid are the usual culprits for me. For example, when making a hollandaise sauce- the egg yolks are slowly cooked to allow them to set. In most recipes the lemon juice is added later. If the sauce is heated to abruptly or to high then the egg proteins will curdle.
To prevent curdling you have a few options-
It is difficult (but not impossible) to curdle the milk protein in cream based sauces with just heat because the high concentration of milk fat gets in the way. This is why reduction sauces can add cream to a very hot liquid and let it reduce. However, adding acid and heat can still be enough to curdle so be careful if your reduction sauce is very acidic.
Many otherwise fragile sauce recipes will call for a little bit of corn starch as an insurance policy. In the related question that you posted- yogurt sauces are particularly susceptible to this because low-fat yogurt is very high in protein and low in fat, and starch.