I don't think you would have any fermentation issues. I pitched my 1.123 barleywine on a yeast cake from an IPA I made that had an OG of 1.078. It fermented just fine.
However, I've read that you want to pitch on a yeast cake from a similar beer because some of those flavors/aromas will carry over into your barleywine. Personally I wouldn't risk it by pitching onto a stout cake. Barleywines are an investment to brew because the ingredients are expensive & it will tie up your secondary for 6 months to a year if you're bulk aging it. You don't want to go that far & then realize it didn't turn out because of the yeast cake you used on day 1.
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