OK, so it has been a week and half since I froze these. I've stored the post-frozen bottles in a large tub on their sides, and in that time I've had three out of about 50 bottles seep from the caps (given the high pressure from lack of total yeast death). Not one bottle bomb. Additionally, the vast majority have kept the same pre-freeze carbonation levels. So this works, albeit not as effectively as the stovetop method. For if the yeast were still active and the freezing only made them dormant, then I should have a tub full of bottle bombs given the temperatures and available sugars. Moreover, I refroze the bottles that were seeping from the caps, and that stopped the seeping. So freezing does work.
Why is this different from frozen yeast banks? If you follow the link I posted before, you'll notice that the advice on doing that successfully requires minimizing water combined with the yeast and instead keeping the yeast immersed in glycerin which does not freeze at the same temperature. Freezing by itself does not kill yeast, it is the crystals that form in with the yeast that burst the yeast cell walls.
Hence, it seems absolutely unnecessary to rebottle if one finds gushers when looking to use the stovetop method. It is a bit cumbersome to wait a couple hours to freeze 15 bottles at a time, but then again the stovetop method is cumbersome too. Moreover, if it's winter, all one needs to do is stick them outside. The trick is to let them freeze solid but not stay frozen for so long that the expansion will cause the bottles to crack.