Yes kind of. The big thick yeasty foam on top of fermenting beer is super healthy yeast, without a lot of crap that falls to the bottom. You don't need a lot, and if you have a sanitised ladle ( i use ss ), you scoop some out, and you can pitch straight into another beer. I dump into a sanitised jar ( one fermentor ), then when the previous batch is done, take it out of the fridge, dump into the fermentor, and splash the new wort on top. It gets going quickly, and i think that more yeast character goes through to the beer, compared to pitching onto a whole yeast cake. You can also keep in the jar, and if you don't use straight away, make a starter with it next time.
Some strains are more suited to it than others. Some of the UK strains get a really thick, tan coloured creamy mousse like krausen. This is the goods!.