Steverino,
As for the stopper, if you are talking a primary or a rather brief single stage ferment. I think you would be fine w/ aluminum foil or saran wrap covered w/ aluminum foil. Wrap w/ a rubber band for a better seal once the kreusen falls. Another thing I have done is to use finger from a latex glove or a balloon. Stretch it over the mouth of the carboy and prick a hole or two w/ a pin.
IMHO, stoppers and airlocks are not crucial for quick 10 -14 day ferments, followed by a cold crash and kegging. Now if you are looking to secondary and then bottle age for extended periods, more caution is probably warranted.
As far as moving a carboy w/out a handle...I would think people do it all the time?? Make sure the carboy is dry and lift from the bottom. Better yet, find a milk crate that the carboy fits in and move that way.
Mike