Yes, thanks...in fact, just mixed a batch where the fermented poolish then rested 3 days the the fridge before final mix . **IDY was .02% of total formula flour. No additional iDY other than amount in poolish was used.** We shall see 😆

That much is how the OP did it (all of formula yeast in the poolish). I know that is your preferred method. Someday I will give it a try. There seem to be at least 3 camps wrt yeast in poolish:

1 - just a few granules then, ignoring that, the full amount in the final dough (Hans);

2 - use the total formula percentage of yeast times the flour used in the poolish, then do the same with the remaining flour that goes into final dough (what I tend to do because in order to grasp keeping the overall HR I had to think of it in terms of subtracting the poolish ingredients from the formula total amounts;

3 - all of the formula yeast goes in the poolish.

I also need to try #1 because it conflicts the least with the traditional definition of autolyse (water and flour only, no yeast), which I use from time to time. I have used the autolyse step in connection with #2. Not knowing any better, over many attempts I thought it worked fine and that poolish and autolyse both enhanced the final dough.

More than one way to skin a cat, as the saying goes.

EDIT, I thought of it in terms, not germs.