I use the Low Sodium BTB as mentioned by many above for fast chicken and beef stock.
But I think you should consider dry forms as well, but not for stock itself. In the various asian cuisines, you'll often see chicken "essence" in a powder or fine pellet form used for seasoning.
On youtube, channels like Chef Wang Gang, Xiaoying Food and many others without english names, you see it quite often. Chinese Cooking Demystified uses it regularly. It might turn up in a marinade, as a final seasoning or other places.
I've used Knorr powder based bouillion early on, but find that it has too many other flavors for it be as well suited as the Chinese brands like Totole (the original, the pelletized one) or the Lee Kum Kee (a powder, my general preference). The Chinese ones are more just chickeny flavor than herbs and vegies as well.
Korean cuisine seems to use more beef powder, the Dasida brand is quite popular.
This usage I describe as using the best salt you can for the purpose. As we get older most of us will be recommended a low sodium diet for blood pressure or heart conditions. I got the recommendation early for dealing with Meniere's syndrome. So instead of just adding salt to taste, add the most flavorful sodium you can to get the most bang for the sodium buck as it were.
If I'm cooking something italian, I'll under salt with the intent of increasing the saltiness with some grated parm or romano. Pick up the desired cheese accent but still limit the overall sodium by using cheese instead of just salt.
Also useful is the Red Boat Fish Sauce salt. This is scraped off the walls of the fermentation tank after draining and drying. Tastes like fish sauce. Or Hondashi for Japanese.
Besides it's chinese uses, I can "salt" a soup or stew with some chicken or beef essence and so on.
Dry bullion isn't just about stock. It's a useful seasoning in it's own right. And while high in sodium, it's not just salt but flavor you can use along with the salt.