Water came out cloudy after steaming chicken, is it cosidered a broth?
Broth is usually defined as having had bones/meat/veg boiled in it, so the dictionary says no.  The lack of flavour also says no, and I doubt reducing it would make much difference.  You could use the water to make broth or stock, if you have bones/vegetables to hand.

What's more likely to have happened is that condensation dripped into the water. This will always happen unless you take steps to prevent it, as the chicken is cooler than the steam, causing water to condense on the surface (more obvious with steaming green veg).  This water dripping would carry small amounts of protein (e.g. myoglobin from dark meat) into the water, and it doesn't take much of many proteins to make water cloudy (this is why milk is white, or a few drops of milk make water cloudy).  Small particles of fat will also contribute if they run into the water.