There is NO point to multi-stage cooling.
If you are going to store the SV product after cooking, then you should cool it to storage temp (very cold - ideally just above freezing) as soon as possible. The best way to do this is to either immerse in ice water, or use a blast freezer (like a convection oven, but with cold air not hot).
The only other reason I can think of for multi-stage cooling (before storage) is to let the core temp reach the desired cooking temp in cases when you've been cooking in a water bath significantly above your desired cooking temp. This is related to the "resting time" in the tables that Nathan has previously posted (e.g. here
). For example, as in the table, if you had a 100mm (~ 4-inch) steak cooking in a 65 C (149 F) water bath, you would want to take the steak out of the bath after 2 hours and 50 minutes, when its internal temp is 124.8F. It would then take a further 33 minutes and 10 seconds for the core of that steak to reach 130F, the desired final cooking temp. (Not sure if Nathan's calculations had the bag resting at ambient temp in air or with a no heat flow boundary condition, though the specific boundary condition may not make much of a difference.)
Nevertheless, if you were to pull said steak out the ice bath at 2 hours and 50 minutes, and plunge it immediately in an ice bath instead of letting it rest for 30 minutes, the core temp wouldn't reach 130 F. It would only reach desired temp of 130F if you did multi-stage cooling, e.g. let rest at room temp in air, then put it in ice water. (Of course, you could redo all the calculations to assume that you were letting the bag "rest" in ice water, but we're crossing the line into absurdity here...)
So why would you ever cook a 4-inch steak in a water bath that is 20 F above your desired cooking temp? You wouldn't, which is why there's no point to multi-stage cooling!
So perhaps Goussault/Cuisine Solutions has complicated water bath temps that necessitate complicated cooling procedures, but if your water bath is set at your desired cooking temp (or +1 F from desired cooking temp as most people do), then immediate ice bath/blast chiller cooling is the way to go if you're storing the food.
Glad that's settled...