If you do as Jakechan has and not fill your "cornie" to the top ( I reckon on their being maybe 15 litres of wort in that keg floating in the pool) then you have a heap of give, of course you also have a heap of air which unless it is chockers full of nasties should not cause a problem if you pitch very soon after, of course if the keg there was left for a day or two then bug central.
Of course I do not "no chill" but I do understand that if a a food grade HDPE container or whatever (SS perhaps?) is filled to the brim with >75C wort and sealed, assuming there were no major bugs in the said container then in a similar way to baked beans it will be fine for months or more, and if it is your intention to do so then fine. If you just do the odd batch or just starting and wanting to see how you go before investing $130 in a plate chiller (or quite a bit less if you go the home made immerison route), then again fine.
The Fresh Wort Kit (first marketed by Coopers in the early 80's in an oversized wine cask) is really the pinnacle of kit brewing, Brewery Fresh (when it left) Wort.
Can you do this at home, of course you can!
The recipe, ingredients,water, cracking, mashing, sparging, boiling, hop addditions are all up to you, the technology transfer is merely the transfer of hot wort to a food safe container rather than rapid chilling.
The overriding question is why?
Do the Breweries that produce these no chill kits no-chill themselves, I would think and most certainly hope not.
You are getting a moment in time, a midstream between the boiler and the chiller, if the brewery were to cool/chill the wort and transfer it into sterile cubes it would be unusable within days and a bio-hazard by the time it hit the LHBS.
Now leaving aside the debate about whether or not rapid chilling makes a better beer, gives more break, greater colloidal stability and so on why would anyone even think about, lest investigate another form of no- chilling (well they might if they were convinced that rapid chiilling of the wort was deliterious to the final beer).
The SHB (Standard Homebrew Batch) is 30 long necks, 23.5 litres or 2.5 slabs of disgusting megaswill or about $100 in megaswill notes, a "Cube", Willow or otherwise is say $15.
Chilling seems a valid option for the homebrewer, no-chill does not.
K