You need to decide why you are stabilizing.
Sorbate prevents yeast from multiplying. It can be used to prevent [measurable] further fermentation when added to a clear product: the existing yeast will die of old age before damage is observable. If you add it to a product with tons of yeast in suspension, the yeast may cause observable fermentation without multiplying. Incidentally, if you accidentally add sorbate before fermentation, the "fix" is to use a massive yeast starter with a cell count high enough to ferment the entire batch.
Sulfite stuns and potentially kills micro-organisms (malolactic bacteria) which may feed on sorbate itself. Sulfite is *always* added if sorbate is added -- if you're using pasteurized juice, your product might be free of malolactic bacteria, but there's really no excuse for taking the risk. Sulfite may also stun your cider yeast, but unless you add a major dose, your yeast may be able to power through. Sulfite also acts as an antioxidant. I've never had mold in any already-fermenting/fermented liquid, so I can't say if it prevents mold. Sulfite *may* be used without sorbate, but not for preventing further fermentation.
If you plan to carbonate via priming sugar, you probably don't want to add either.