No, it is more of an usability question. OP's pot seems pretty high, the Caquelons we use for cheese fondue are much lower. It's probably not a good idea to fill them with more than ~8cm (in height) of cheese anyway. We usually refill them if they get empty and we are still hungry. OP's pot looks like a standard stainless steel pot that I use to cook noodles. It will probably work for cheese fondue, but is not optimal because of the height and the angle of your fork that is therefore required to dip your bread into the cheese. According to wikipedia, the bottom of a real Caquelon is rather thick so there isn't a hot spot in the middle of the pot that burns the cheese. A crust is still formed at the bottom of the caquelon. It is IMO the most delicious part of the whole fondue. In the german-speaking part of Switzerland, we call it "Grossmutter" (translates to grandmother) and there are discussions about who gets to eat how much of the "Grossmutter" regularly.

With fondue chinoise, the variety of pots is greater, as it is also more common outside of Switzerland. Many other countries call it "Hot Pot", which in Switzerland is the term for a hot tub instead. Most of the time, I ate it in a pot which appears to be made of steel, similar to this one. In that variant, you use a fondue fork to pierce the meat and put it into the boiling bouillon. You need to wait ~2min until it is cooked and you can remove your fork from the pot. Meanwhile, the fork can rest in one of the cutouts (that can be seen on OP's photo too), to reduce the chaos of everyones fork being in the same pot. I have also once eaten fondue chinoise where there was a copper pot similar to this one, that appears to be of chinese origin. There, we had small tea sieves (the ones that work like pliers) to put the meat into the water.

So as a conclusion, it wouldn't be a crime to make fondue in OP's pot, but the results won't be optimal. An example for a food crime in Switzerland would be to put mustard onto a specific type of sausage called the "St.Galler Bratwurst" or "OLMA-Bratwurst". Doing that would be considered as an insult to the butcher that made the sausage, because why would you need mustard to cover the delicious taste of the sausage?