I wash a lot. Looks to me like you have a ton of trub (dark gunk) in with your yeast (light gunk at top). While it's not the end of the world, I would be cautious of saving it the way it is. That trub could lend some nasty flavors (think dead/dying yeast and rotting protein). I would either wash again and pour into smaller jars, or make some starters from what you have.
My guess is that you spilled trub into the pitcher while pouring, try using more water next time. I use about 2 gal, sometimes 3. Pour, mix, wait 20, decant cloudy beer/yeast mixture while leaving dark gunk inside fermenter. I pour into washed/sanitized sauce jars. I fill about 2-4 jars, leaving about a gallon of water left in the fermenter to be sure that i'm not just pouring trub. I label the jars with date and strain, then put them in the fridge for ~3 days. By this time it clears and the yeast drop out, leaving about 1-2" of thick, creamy white/brown yeast at the bottom.
Then I sanitize small jelly mason jars and decant almost all of the water out of the sauce jars with yeast. Stir/shake to get the yeast fluid and pour into sanitized jars. Label again. Now you have perfect samples of yeast, that are labelled and taking up minimum space in the fridge!
When making 2.5 g batched I just pitch one jar which is more than enough (I have done the cell counts with a microscope and hemocytometer), 5 g batches I make a starter.
I hope this helps.