Seems to me if you pitch enough healthy yeast and ferment at a reasonable temp you shouldn’t need to rouse most yeast. I have heard about some British strains that require much more oxygen to ferment to completion, like in open fermenters, so perhaps rousing might help in this type of fermentation. I worked with a guy who used to brew for Shipyard Brewing in Maine. He said they open ferment and actually pump the beer back into the open tank through a spray wand to rouse and aerate to get the yeast to finish fermentation. They also top crop generations of yeast for eternity.