Rapid cooling brings cooked food down toward refrigeration temperature promptly. Divide large batches into shallow containers or smaller portions and use suitable cooling methods rather than leaving a deep pot on the counter to become completely cold.
US consumer guidance recommends refrigerating perishables within two hours, or one hour when the surrounding temperature exceeds 90°F (32°C). Commercial kitchens may use a monitored two-stage cooling schedule. Cooling is not a way to rescue food already held unsafely.
Reference: Further reading.