Yup, it'll work fine. Any kind of sugar is going to do something, yeast is good that way. Honey tends to be popular as much because of its taste being neutral-ish as anything else. But it does have taste compared to plain table sugar. I've used molasses back when I could still bake regularly, and it does fine as well. Never used maple syrup personally (cost is higher than other options down here), but I've seen it successfully used.

Yeah that should be fine, some recipes use malt syrup instead.

Any kind of sugar syrup that can feed the yeast would be viable.

Just use regular sugar.

In fact, I don’t use any sugar, in any of my breads. Sometimes I use lemon juice to feed the yeast a bit.

For poolish I just use instant yeast, water, white flour (whole flour works but experiment with proportions and time). Wet. 20m-1hr then add the rest.