Any sauces/soups etc should be chilled as quickly as possible anyways. I just fill my sink with ice water (good chance to empty ice maker in freezer) and drop the stock pot in. Once cold, portion into bags and seal.
Tony, just keep saving your change for a chamber sealer. VacMaster has a new Duo model that's both chamber and conventional suction. You could seal full slabs of ribs/brisket with that one.