whats the calssic name of the sauce thats brown butter, capers, lemon and parsley

Brown butter with capers, lemon and parsley *is* the classical definition of brown butter. In French, it's called "Beurre noir." http://www.cooksinfo.com/brown-butter

Browned butter just by itself, as Burnt Offerings said, is called "Beurre noisette." www.cooksinfo.com/noisette-butter

Piccata is not browned butter. That sauce is Grenobloise. No capers in Meuniere.

Beurre noisette is a brown butter sauce, but I think you're referring to something more along the lines of a Meuniere sauce, although Amanda's definition is also correct.

or possibly piccata?

Grenobloise.