If it's been in there longer than 2-3 weeks, no. That's probably not honey at the bottom (unless you just poured/scooped cream/thick honey into the primary and didn't stir/mix it in before pitching the yeast).
Typically that stuff you see at the bottom of the primary are yeast/sediment/solids. Also called 'lees'. A major point of racking mead/wine to the secondary is to remove it from the lees. This is subject to many people's opinions, but mead/wine/beer left on lees for long periods of time can impart off flavors.