Can you reduce stock made from cubes/powder until it becomes a glaze?!

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Definitely no.

Reason 1) No gelatin as you said.
Reason 2) It is too salty and artificial. When it's reduced, it becomes literally inedible.
Reason 3) If you use thickener like roux or cornstarch, since you cannot reduce the stock enough, it won't have that particular flavor of glace, (which is attributed to peptide?)

I confess that I sometimes cheat and use stock cubes when I make a soup. But whenever the process of reduction is involved,i.e. when I make a sauce, I never use stock cubes. It simply doesn't work. Much better to deglaze the pan with water and make a pan sauce.

Just make the regular stock and try adding some cornstarch or another thickening agent and reduce it just until it becomes thick. If you try and reduce it too much it will taste really really salty and just plain yucky.

Add some cornstarch and it should do ok. I recommend adding some extra water to the stock to dilute it, so that when it is reduced it will not be too salty.

Possibly the low sodium kind, as regular bullion cubes might be way too salty once reduced.

Might call for a cheat: cornstarch.