It depends on a LOT of factors...
Did you leave the skin or some form of fat on the chicken you reduced for your stock? Yes? then you have a nice fat cap on top! undisturbed, this prevents bacteria from getting to your stock.
Did you remove all the fat? then you have a smaller cap, if none at all, and have a reduced time in the fridge.
Did you use traditional french trinity(carrots, celery, onion), or did you use other vegetables that aren't in the onion family? (I say this cause leeks, green onions, etc...keep as long as onions).
Is it liquidy, or gelatenous?
ultimate case, you may get 2 weeks with a good and thick fat cap. generally, I'd process it within a week. I like to freeze my stock/broth in an ice cube tray, then vacuum seal the cubes in small 3-5 cube bags. vacuum sealing prevents additional ice crystal production and F-Burn from setting in. I find 3-5 cubes with my trays are good for a personal sized bowl of soup (3 for concentrated stock, 5 for more liquidy). I go through some extra sheets of plastic for my sealer, but I am assured my stock is preserved as best as it can be.