I am assuming that you are making wine. For beer, neither sorbate nor SO2 have a place, since homebrew either creates carbonation from fermentation in the bottle or via CO2 injection in a keg, and usually there is no residual sugar to worry about for "re-fermentation" later in either case given timelines for deciding when to bottle/keg, meaning re-fermentation can be avoided without chemicals.
For wine, honestly, don't be in a hurry. The only thing to stop fermentation here is 1) there is no more sugar in the must for the yeast to "eat", or 2) you filter the yeast out (if you really are in a hurry --> but costs $$ for the pump and filters).
Sorbate will not stop fermentation forever, only for a "while" -- but may be enough until you drink everything, in which case the Web is full of doses you can attempt. But SO2 is intended mainly for controlling bacteria and is highly unreliable for "preventing yeast from multiplying" if you don't do residual sulfur tests.
Plus, "preventing yeast from multiplying" is not the same as preventing fermentation.
So neither sorbate nor SO2 are fool-proof against re-fermentation if there is a significant residual sugar left.
Either use a yeast that dies at your top-level alcohol requirement (Lalvin D47 and 71B stop at 14%), or use a good filter system, or build a mini-test-lab in the basement.