I agree with you about putting the wort at risk, leaving it to sit for that long. I've had a few that ended up with a fair amount of goo in the bottom a few hours after racking, but I always pitch as soon as I can to get the yeast rolling before any nasties can move in.
If you strain, or better yet... double strain (small hole strainer sitting beneath and catching what a bigger holed one doesn't), the hops will filter out a lot of the goo anyway. I have over an inch of trub in the bottom of the primary of my current batch and it doesn't seem to affect anything.
I'd say it ain't worth the risk.
So long, and thanks for all the beer...