Yes, chicken stock can be used instead of chicken broth. They are often interchangeable in recipes. Chicken stock tends to be richer and thicker because it is made by simmering animal bones for a long time extracting gelatin, while chicken broth is made with meat and is usually thinner and more flavorful. The difference is mostly in texture and flavor intensity, but for most cooking purposes, such as soups or sauces, using stock in place of broth (or vice versa) works fine. Just keep in mind that broth may have more salt, so adjust seasoning accordingly when substituting. Even in cases where you run out of both, water can be used as a substitute with some seasoning added for flavor. Overall, using chicken stock instead of chicken broth will not cause major issues and may even give a fuller flavor to the dish.
