This is a great question. You could do a morning Poolish, although I would prefer and recommend that you use an old Poolish, 12-18 hours is fine. So if you mix it at 10:00 at night and can’t use it until 1:00 or even 2:00 in the afternoon you are still fine.
It will contribute more flavor than on a shorter timeline.
Does that help? And yes, you can accelerate it in the morning I answered that in a different thread, I’ll see if I can link the two.
Often I can only have time to begin baking in the afternoon. Can the poolish be started in the early morning and then used in the early afternoon? What is the least amount of time it needs before being successfully used?