It's going to send them in to a yeast nap. If you're making a starter today and brewing tomorrow, you barely have time for the starter to replicate and reach its prime, let alone time to cold crash and decant.
With this little of time, make the starter and shake it, often. Keep it at room temperature, don't put it on ice. Then pitch the whole starter into the beer tomorrow. I don't decant if it's a 1L starter in a 5 gallon batch. That's like 5% of your total volume, it won't affect the final product. When you get into bigger starters you need to start considering decanting (and making the starter sooner!).