It is. We can it in mason jars at home. The fat floats to the top and solidifies, so even if the seal on the (sterilised!) jar is imperfect, the fat preserves the broth by preventing microbe incursion. Also helps to make it good and salty, and concentrate it down until it just begins (while boiling hot) to be viscous. When cool, it’s thick and gloopy.
So long as everything is good and hot when you seal, you’re good.
Quite often we’ll can it with a few legs in there - they taste fabulous after a year of marinading.
You can buy it in stores in France, no problem - or duck broth, or goose, or whatever you fancy.