Can someone tell me whether it's okay to thaw out and reduce frozen beef stock and then keep that in the fridge for two days prior to using it?
Thanks.
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I don't think it will be a problem as long as the fridge is cold. 
No problem, but be aware if you reduce it substantially, you'll want to start with a stock made with very little salt.
It will be fine. I make demiglace (thru reduction no roux or other thickener) @ house, pour it into ice cube trays, and then freeze them. Once they're frozen I pop them out into a freezer bag. When you want sauce just pull a couple of cubes out and thaw them in a pan.
You can keep it longer if you want. Just boil it every few days. Of course, that ends up reducing it as well, so as mentioned, watch the salt.
Thanks everyone. I usually leave my stock entirely salt free until I am ready to use it.